Sieve the wheat flour and baking powder together and set aside. I always seive the flour for cookies or biscuits as it gives soft texture.

Preheat the oven to 170 C, grease a baking tray and set aside.

Grind the onions, green chilly, carom seeds and curry leaves coarsely.

Add crumbled paneer to the butter and whisk till smooth.

Add flour and the rest of the ingredients to this and mix well to form a non-sticky, stiff dough.

With a rolling pin, roll out the dough and cut with cookie cutters. You can also take a ball of dough and flatten it in you hands to make round cookies. Ensure that the cookies are thin to make them crispy.

Take a fork and pierce the crackers, so that they do not puff up. Bake them for 15 to 20 mins at 170 C. Keep checking every 15 minutes, and take out the biscuits when they start browning slightly. Don't worry if the biscuits seem soft initially; after cooling they turn out crispy.

Cool the biscuits on a wire rack. Store in an air tight jar; they last well for more than 15 days if stored properly.